My son’s latest cooking success are these croutons, which are easy and quick to make. They will dress up any salad, especially one like a spinach salad that may need more crunch, and they are deliciously garlicky. Make them with any good bakery bread — the original recipe called for pumpernickel, but we used a loaf of brioche the last time and it was fantastic.

3 cups cubed or torn bread, such as pumpernickel, brioche, or Italian
2 Tbsp. butter
1 garlic clove, minced
Kosher salt and black pepper to taste

Heat oven to 400F/200C degrees. Put butter and minced garlic in a microwave-safe dish and heat until melted. Spread bread pieces on a baking sheet, drizzle with butter mixture, and toss to coat. Bake 8-10 minutes or until nicely toasted. Remove from oven and sprinkle with salt and pepper.